Roasted Beets

Along with boiling, this is one of the easiest ways to cook beets, and it really allows their flavours to shine through. We picked a mix of golden and red, but you can use either or both as you like…red beets have a bit of an earthier and deeper flavour while golden beets are a bit more delicate and sweet. With said, this is a great way to get into beets and learn about their textures and flavours as a stepping stone to some of our other (slightly crazier) Beet Recipes to unleash their full potential.

We served our beets as a dipping ingredient for our Honigziegenkäse Fondue. However, they would also go very well served as part of a salad (with some goat cheese and mint leaves mixed in is fantastic) or as a side for a roasted pork loin!

Time: 60 Minutes


  • Beets. We used Golden and Red Beets together. Larger beets work best.
  • Olive Oil


  • Preheat your oven to 350 degrees F, and line a baking sheet with nonstick foil. Give the foil a quick olive oil spray.
  • Put on some kitchen grade vinyl gloves (not necessary, but it will keep your hands from staining), cut the very tops and bottoms off your beets, and then peel them.
  • Cut each beet into cubes, and place the cubes.
  • Either toss your beets in a little olive oil, and put them on your baking sheet or put them on your baking sheet and spray them with quick olive oil.
  • Stash your beets in the oven for about 30 minutes. Then pull the sheet out, flip your beets, and roast for another 25-30 minutes. (Times will vary based on the thickness of your cubes)
  • When you can easily pierce your beets with a toothpick, stab one, and take a taste test. If the texture is to your liking, you’re done!
  • Plate, devour, and enjoy!

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